Make delicious juice: It will taste grape!

Our concord grapes are ripe, and we have a bumper crop this year. So it is time to make juice and jelly.  I have a steamer that makes concentrated juice and is very easy to use. It is perfect for making jelly, but unfortunately, we don't really like the way the juice tastes. So this year, I have gone back to the tried and true recipe that my mother used while we were growing up. I have modified it a little to make it stronger and less sugary, and it is a hit. If you would like to give it a try. . . .

you will need sugar, measuring cups, a quart-sized canner, a second large pot, a canning funnel, a jar lifter, clean quart jars, lids and rings:

(funnel and jar lifter)

Pick and wash grapes thoroughly. Mine come in with lots of friendly bugs and spiders. It definitely makes the process more interesting:

Remove from stems:

Fill your canner about half full and turn on the heat so that the water can begin to warm up. Bring a large pot of water to a boil. Using the canning funnel to help you get the grapes easily into the jar, measure 1 1/2 cups prepared grapes into seven clean quart jars. (I run them through the dishwasher before I make the juice.) Add a scant 1/3 c. sugar. Carefully add boiling water to the jars leaving 1/2" at the top of the jars. Wipe off the jar rims with a clean cloth. Put on lids and screw on rings. Using your jar lifter, carefully put the jars into the canner. Add enough hot water to completely cover the jars.

Bring the canner water to a boil. Process (boil) the jars for 10 minutes at a rolling boil. Turn off the heat. Carefully remove the jars and allow to cool. Using a sharpie, mark the lids with the date.

96 quarts later. . .